Meat is considered a product that is on the list of necessary for the full functioning of the human body. But in order for it to be better absorbed, it is subjected to heat treatment - fried, baked and boiled. Boiled meat is considered the most useful and belongs to dietary meals.
Boiling is one way to cook meat
Meat, along with fish, is the main source of proteins necessary for humans, whose body itself is simply unable to produce them in such quantities. It also contains fats, vitamins, trace elements and essential amino acids. Their lack can provoke a child's mental and physical developmental deficiencies. Meat contains iron, which is necessary to maintain the functions of hematopoiesis, as well as collagen, which is necessary for the skin, blood vessels and joints.
But meat also has harmful properties - a high content of enzymes and extracts impairs metabolism, the fat contained in it provokes an increase in blood cholesterol levels. Excessive consumption of meat is fraught with the formation of cancerous tumors, an overload of the pancreas and diabetes. Boiling meat is considered the most beneficial way to heat it, allowing you to significantly reduce its harmful effects on the body. In such meat there is less cholesterol, as well as extractive substances, which almost all pass into broth during cooking.
Veal, rabbit, as well as chicken and turkey are absorbed the fastest in the body. But for the normal formation of the skeleton, it is necessary to include pork in the diet.
How to cook meat properly
If you ask several housewives about the method of boiling meat, you can get different versions - it all depends on many factors. So, for example, if your task is to boil a delicious, rich broth, the meat should be rinsed and placed in a pot of cold water, then boiled. If you want to use boiled meat for making sandwiches or main courses, put it in a saucepan with already boiling water.
How much to cook the meat until tender, so that it becomes soft, but not overcooked, depends on its type and size of the piece. Usually, beef, lamb or pork is cooked in large pieces of 1.5-2 kg, pouring a little water over them. In time, the process of boiling such pieces will take no more than 2-2, 5 hours. But here, too, an allowance should be made for the age of the animal: the younger it is, the faster the meat will cook.
If you are cooking jellied meat, you need to boil the meat until the ligaments acquire a jelly-like consistency. This usually takes 5-6 hours.
The poultry, especially if it grew up in poultry farms, will not cook for long, 1-1.5 hours. Its readiness can be seen immediately - the meat begins to lag behind the bones. Domestic chicken "aged", or even more so a rooster, can be cooked until soft for 2-3 hours.
